Creamy Ranch Tofu Food
SILKEN TOFU CREAMY RANCH DRESSING
Silken Tofu Creamy Ranch Dressing is a vegan dressing made by blending silken tofu with lemon, herbs and spices.
Provided by ArchanaPotdar
Categories Accompaniments Appetizers-Starters Condiments
Time 10m
Number Of Ingredients 10
Steps:
- Add all the ingredients in the chutney bowl of the mixer and blend.
- Your vegan silken tofu ranch dressing is ready.
- Serve chilled with boiled vegetables like broccoli, cauliflower, carrots.
- Mix in a salad or use as a spread in a sandwich.
CREAMY TOFU RANCH DRESSING
Make this creamy ranch dressing in minutes and serve as a vegetable dip, use as a salad dressing, or enjoy as a cooling compliment to spicy buffalo cauliflower wings! Tofu gives a creamy texture while the dill is the signature flavor you might recognize from traditional ranch dressing. Plus, who knew that such a tasty vegetable dip could be naturally high in plant-based protein and phytonutrients, and contain zero, cholesterol, saturated fat, sugar or preservatives?
Provided by Nichole Dandrea-Russert, MS, RDN
Categories Sauces, Spreads, & Dips
Time 5m
Yield 4
Number Of Ingredients 11
Steps:
- Add all ingredients from the tofu to the water (everything except for the dill, chives and parsley) to a food processor or high-speed blender. Blend until smooth and creamy.
- Add the dill, chives, and parsley (if using). Blend for 30-60 seconds until they are mixed into the creamy ranch dressing, but not completely blended (or you'll have a green ranch!).
- Taste for additional seasoning (lemon for more tartness, dill for more herb flavor, etc). If you'd like a thinner consistency, add more water 1-2 tablespoons at a time.
Nutrition Facts :
CREAMY 'RANCH' DRESSING
Lisa Feldman, the director of culinary services at the schools division of the food services company Sodexo, understands that where there is ranch dressing, there are kids who will eat vegetables. Lisa is working to devise menus for schools that meet or exceed the Department of Agriculture's Healthier US Schools Challenge requirements. With a deep understanding of the ingredients that school lunch programs have to work with, she developed a white bean and yogurt salad dressing base. The mixture will make a dressing that has much more nutritional value, considerably less sodium, and none of the additives in the long ingredient list on a bottle of commercial ranch dressing. Lisa credits the chef and cookbook author Joyce Goldstein for the idea. This is an adaptation of the ranch that Lisa developed for schools. It can be used as a dip, but also as a salad dressing for crisp salads. Adding the ice cube to the food processor helps to break down the fiber in the bean skins so that the dressing is less grainy.
Provided by Martha Rose Shulman
Categories salads and dressings, appetizer
Time 5m
Yield 1 cup, about 6 to 8 servings
Number Of Ingredients 9
Steps:
- Process garlic in a food processor fitted with a steel blade until the minced garlic is adhering to sides. Stop processor and scrape down. Add beans, yogurt and ice cube and process until smooth. With the machine running, add lemon juice, salt, and olive oil and process until smooth. Taste and adjust seasoning.
- Scrape into a bowl and stir in chives, tarragon and dill. Serve as a dip or use with crisp salads (it's a bit too thick for delicate lettuces like spring mixes).
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 143 milligrams, Sugar 2 grams
RANCH DRESSING WITH TOFU!
From Sara's Secrets, this is a cool, fresh way to eat healthy! Actually, this is two recipes in one. One for the mayonnaise, one for dressing!
Provided by Sharon123
Categories Salad Dressings
Time 30m
Yield 2 1/2 cups dressing
Number Of Ingredients 18
Steps:
- To make the Ranch Dressing:.
- In a food processor, combine the Mayonnaise Nouvelle, roasted garlic, fresh garlic, green onion, parsley, oregano, basil, and chives. Process until the garlic and herbs are pureed.
- With the processor on, slowly pour in the buttermilk and season with the salt and pepper. The dressing will be thick and creamy.
- This dressing will keep for 2 to 3 days in an airtight container in the refrigerator.
- Makes 2 1/2 cups.
- To make Mayonnaise Nouvelle:.
- First, make the yogurt cheese by draining the yogurt as follows. Line a colander with cheesecloth and place in a bowl. Spoon the yogurt into the colander. Refrigerate and let drain for at least 1 hour. Discard the liquid in the bowl(or use for another recipe).
- In a food processor, combine the yogurt cheese, tofu, and garlic. Process until the mixture is pureed, about 3 minutes. Add the remaining ingredients. Process again to combine, about 3 minutes. Adjust the seasoning with additional salt or pepper, to taste.
- This dressing will keep for up to 2 weeks in an airtight container in the refrigerator.
- Yield: 4 cups.
Nutrition Facts : Calories 149.7, Fat 0.9, SaturatedFat 0.5, Cholesterol 5.9, Sodium 1414.4, Carbohydrate 21.5, Fiber 0.7, Sugar 17.8, Protein 13.6
TOFU RANCH DIP
Steps:
- In the carafe of a blender, combine the tofu, vinegar, garlic and onion powders, salt and pepper. Puree until smooth. Add the chives and parsley and pulse once just to incorporate. Transfer to a serving bowl and chill in the fridge until ready to serve. Serve cold with the dippers of your choice!
DAIRY-FREE RANCH DRESSING (TOFU)
I am allergic to all dairy and miss ranch dressing so very much! Here is a version I came up with to satisfy my craving... Tastes almost like the real thing!
Provided by Some1sGrandma
Categories Salad Dressings
Time 10m
Yield 3 cups, 18 serving(s)
Number Of Ingredients 11
Steps:
- Put all ingredients into the blender except for the 2-3 tablespoons water.
- Blend on a slow speed and add the additional water a tablespoon at a time until using a rubber spatula you can get all to blend well until creamy and smooth.
- Put in a covered container or jar and refrigerate for several hours or overnight.
- Store refrigerated for up to 10 days.
CREAMY VEGAN TOFU NOODLES
There is no need to reserve this recipe exclusively for vegans: This noodle dish will win over any crowd, regardless of dietary dispositions. Here, tofu is blended with garlic, five-spice powder and water for a creamy yet weightless sauce that wraps around each noodle. The same technique can be used to create a lush dairy-free pasta sauce (just add nutritional yeast and fresh herbs) or a ranch-like dip (blitz silken tofu with garlic, onion powder and herbs). For this recipe, be sure to use firm tofu, as it has more body and makes for a heartier sauce. The creamy noodles provide the perfect backdrop for the spicy, punchy black vinegar sauce.
Provided by Hetty McKinnon
Categories dinner, lunch, quick, weeknight, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until the noodles are just tender, about 6 minutes. Drain, rinse with cold water and drain well again.
- As noodles cook, prepare the topping: Add vinegar, soy sauce, chile oil, scallion, ginger and 1 tablespoon water to a small bowl and stir to combine.
- Place the tofu, garlic, sugar, five-spice and 3/4 teaspoon salt into a blender or food processor and blend, adding about 6 tablespoons of water, 1 tablespoon at a time, until the sauce is completely smooth and creamy. (You may need up to 12 tablespoons of water, depending on your tofu.)
- Place the noodles in a large bowl and pour the tofu sauce on top. Add the cilantro and sesame oil, and toss until coated.
- To serve, divide the noodles among bowls. Top with the spicy soy-vinegar sauce, sesame seeds and cilantro sprigs.
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